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    Home » Recipes » Vegan Desserts

    Vegan Red Velvet Cake

    Published: Jul 27, 2020 · Updated: Sep 19, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This vegan red velvet cake is rich, chocolatey, and topped with a decadent dairy-free buttercream frosting. You would never guess it's entirely vegan!

    slice of vegan red velvet cake being served, topped with cherries

    As you know, I have a bit of a thing for chocolate!

    If you're new around here, be sure to check out my vegan chocolate cake, vegan chocolate mousse, and vegan chocolate cookies for evidence.

    And this new creation stays true to my chocoholic style!

    This dairy-free red velvet cake recipe pairs a rich chocolate cake with a sweet, creamy buttercream frosting — the perfect party cake!

    This vegan red velvet cake is... 

    • vegan
    • vegetarian
    • egg-free
    • dairy-free
    • a delicious dessert

    And if vanilla is more your style - don't worry. Check out this delicious vegan vanilla cake too!

    How to Make Vegan Red Velvet Cake

     collage of images showing someone making a vegan red velvet cake
    1. Mix together the non-dairy milk and vinegar. Add oil, vanilla extract, and red dye. 
    2. In another bowl, combine all dry ingredients, and then add the wet ingredients. Mix until you have a smooth, red batter.
    3. Pour the batter into a cake pan, and bake.
    4. Make the frosting by beating together sugar and butter. Add non-dairy milk, and whisk until it’s creamy. 
    5. Cut the cake into 3 layers.
    6. Spread the frosting on the first layer of the cake, and then cover it with the second layer. Repeat with the last cake layer. 
    7. Decorate
    8. Store the cake in the fridge for up to 5 days. 

    Scroll down for the full, printable recipe with measurements and detailed instructions.

    Tips & Variations

    dairy-free red velvet cake

    Dry the Fruit Before Topping

    When you use fruit to decorate a cake, always be sure to dry it thoroughly first so it doesn't make your icing soggy.

    Mix up the Toppings

    Crushed nuts such as walnuts or pecans also make a great cake topping. They're pretty and add a satisfying little crunch.

    You can also use colored sugars for something a little more festive. Or simply top it with sprinkles, like this vegan birthday cake.

    Make Red Velvet Cupcakes

    You can easily convert this vegan cake into cupcakes instead of cake. Just pour the batter into cupcake liners - I like these re-usable ones - filling each ⅔ of the way full.

    You will want to reduce the baking time to 30-40 minutes. It depends a bit on the type of cupcake pan and liners you use, so check in on them often.

    FAQs

    vegan red velvet cake, topped with cherries

    How do I store the cake?

    Red velvet cake is best stored in the refrigerator, where it will stay fresh for up to 5 days.

    What type of dairy free milk should I use?

    There are a number of plant-based milks that you can choose from for this recipe. Almond milk, soy milk, coconut milk, oat milk are all good options that will work well.

    Personally, I love using coconut milk for cakes because it makes the cake really moist. It will add a slight coconut flavor, but I promise it’s delicious!

    What is Icing Sugar?

    Icing sugar is just another name for powdered sugar or confectioners sugar. They are all the same product. I like this brand.

    How do you make red velvet cake without buttermilk?

    This vegan option mixes together apple cider vinegar and non-dairy milk, which is a great vegan substitute for buttermilk. 

    More Vegan Cake Recipes

    If you love this Vegan Red Velvet Cake, be sure to check out these other delicious vegan cake recipes too:

    • Vegan Coffee Cake
    • Vegan Lemon Cake with Lemon Glaze
    • Easy Vegan Pound Cake
    • Vegan Vanilla Cake

    Recipe

    Vegan Red Velvet Cake

    This vegan red velvet cake is rich, chocolatey, and topped with a decadent dairy-free buttercream frosting. You would never guess it's entirely vegan!
    5 from 1 vote
    Print Pin Rate Email
    Course: Dessert
    Cuisine: Vegan
    Keyword: dairy-free red velvet cake, how to make vegan red velvet cake, red velvet cake recipe, Veg Kitchen, vegan cake recipe, vegan red velvet cake
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 12 slices
    Calories: 510kcal
    Author: Veg Kitchen

    Equipment

    • 8" Cake Pan with tall sides

    Ingredients

    Dry Ingredients

    • 2 ½ cups self raising flour
    • 1 cup sugar
    • ½ cup brown sugar
    • 1 tbsp cocoa powder
    • 1 tsp baking soda
    • Pinch salt

    Wet Ingredients

    • 1 ⅓ cup non dairy milk
    • ⅔ cup sunflower oil or substitute a light olive oil
    • ¼ cup apple cider vinegar 60 ml
    • 1 tsp vanilla extract
    • 2 tbsp red food coloring

    Frosting

    • 1 cup vegan butter
    • 1 ½ cup icing sugar 268 g
    • 1 tbsp non dairy milk such as almond or soy milk
    • Vanilla extract optional
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 F (180C). Grease a baking pan. Gather ingredients.
    • Mix non dairy milk and vinegar together. Leave for some minutes then add oil, vanilla essence and red dye.
    • In a large bowl, add all dry ingredients, combine all together then pour milk mixture into the bowl.
    • Mix everything together until you get a red batter. Pour batter in baking mould. Transfer on a baking tray and bake for about 60 minutes or until a toothpick comes out clean.
    • For the frosting. Beat icing sugar and butter together then add milk. Whisk until you get a white creamy texture.
    • Remove cake from oven and let completely cool down. With a sharp knife, remove the head of the cake to make it flat then cut the cake into 3 layers. Keep the head aside, don’t throw it away.
    • Spread frosting on first layer then cover with second layer, repeat one more time. Use remaining frosting to decorate the whole cake.
    • Make crumbles with the head of the cake to decorate the top. You can add berries on top. I used cherries but feel free to decorate as you wish.
    • The red velvet keeps well in the refrigerator for several days.

    Video

    Notes

    See tips and variations in the article above.

    Nutrition

    Calories: 510kcal | Carbohydrates: 61g | Protein: 4g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 90mg | Fiber: 1g | Sugar: 41g | Vitamin A: 581IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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      Vegan Fudgesicles
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      Vegan No-Bake Chocolate Cookies
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      Vegan Chocolate Orange Cake
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      Vegan Chocolate Avocado Cookies (with double chocolate chunks!)

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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